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Skillet Pork Chops with Zucchini Recipe

Skillet Pork Chops with Zucchini Recipe photo by Taste of Home

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My husband and I live on a small farm with our two young sons. We're always blessed with plenty of zucchini from our garden in summer, so I try lots of different zucchini recipes. This is one of my family's favorites. —Diane Banaszak, West Bend, Wisconsin

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Skillet Pork Chops with Zucchini Recipe

Prep: 15 min. Cook: 35 min.

Yield: 6 Servings

15 35 50

Ingredients

3 tablespoons all-purpose flour
2 tablespoons plus 1/4 cup grated Parmesan cheese, divided
1-1/2 teaspoons salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
6 boneless pork loin chops (4 ounces each)
1 tablespoon canola oil
2 medium onions, sliced
1/4 cup warm water
3 medium zucchini (about 1 pound), sliced
1/2 teaspoon paprika

Directions

In a shallow dish, combine the flour, 2 tablespoons cheese, salt, dill and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess.
In a large skillet, brown chops on both sides in oil. Top with onions; add water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Place zucchini over the onions. Sprinkle remaining cheese over zucchini. Sprinkle with paprika. Cover and simmer for 10-15 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes. Yield: 6 servings.

Originally published as Skillet Pork Chops with Zucchini in Taste of Home August/September 1993, p35

Keeping Onions Fresh

To keep onions from spoiling, I place them in the legs of a clean pair of nylon hose. I put them in one at a time and tie a knot between each onion. Then I hang them in a cool dry place. The onions stay fresh much longer because they are well-ventilated and are not touching one another. Terri M., Sequim, Washington

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Skillet Pork Chops with Zucchini

Skillet Pork Chops with Zucchini

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Reviewed on Oct. 24, 2010 by aug2295

This is absolutely delicious! I added it to my regular rotation. I've made it for company, finishing in a large pan in the oven to make sure it all stays warm to get to the table.

Reviewed on Oct. 17, 2009 by ldybugkiss

I'm on a low carb diet, and this certainly hit the spot! I made the recipe as-is and loved it!

It was a little hard to fit a full pound of zucchini in my pan, but I'm sure glad I did.

Reviewed on Oct. 07, 2009 by bulldog92

I cut reduced to the salt to 1/2 teaspoon. My kids liked it, although my didn't. I will make again but I think I will up the dill and paprika.

Reviewed on Aug. 19, 2009 by jeamth

Try reducing the the salt, and increasing the dill weed. The salt in the cheese may be too much. When I try this, I will let you know. I leave out the salt completely because Parmesan can over power most flavors with salt

Reviewed on Apr. 05, 2009 by sbuffman

I just did not find a whole lot of different flavor here.